How to store bamboo shoots blanched in hot water

Store at room temperature. Blanched bamboo shoots can be stored at room temperature, it is recommended to control the moisture first, and then put it in a leaky basket, store it in a ventilated place to preserve, generally can be stored for about a week, if the weather is humid, the storage time may be shortened.

Keep in the refrigerator. If it is stored for a long time, it is generally recommended to dry the bamboo shoots to control the moisture, and then store them in plastic wrap and seal them in the refrigerator area, because the refrigerator temperature is low, which can inhibit the growth of bacteria and other microorganisms to a certain extent, thereby prolonging the preservation time of the ingredients.

Hello! Blanch the bamboo shoots in hot water, then cool them with cold water, then control the moisture and seal them in a fresh-keeping bag, and put them in the refrigerator for freezing. When you want to eat thaw, you can do it.

Bamboo shoots should be blanched if they want to be stored, and they can be washed with cold water after blanching, and then put them in the refrigerator to freeze, and they can be frozen for two or three months. In addition, it can also be dried, and if you want to eat it in the future, soak it and then braise it, and it is very delicious to eat it with pork belly.

The cut bamboo shoots are boiled with water for half an hour, then scooped up and rinsed with water, and then packed in a fresh-keeping bag, put into the refrigerator for quick freezing and preservation, or can be dried or dried for collection, and soaked in water when eating.

How to store bamboo shoots blanched in hot waterHot water blanched bamboo shoots can be stored at room temperature, it is recommended to control the moisture first, and then put it in a leaky basket, store it in a ventilated place to preserve, generally can be stored for about a week, if the weather is humid, the storage time may be shortened.

Blanched bamboo shoots in hot water can be stored in the refrigerator, but not for too long.

After blanching, it should be dried before storage. And look through it regularly.

Only frozen can be stored for a longer period of time.

Refrigerate. But after cooling.

Air-dry the moisture and dry in the sun.

After blanching, bamboo shoots can be frozen in the refrigerator for about a month.

Blanching bamboo shoots and putting them in the refrigerator for freezing can not only maintain the flavor of bamboo shoots, but also extend the shelf life of bamboo shoots. After blanching the bamboo shoots, put them in the refrigerator for preservation, you need to cool the bamboo shoots, put them in a food bag, tie the bag tightly, and put them in the freezer compartment of the refrigerator for preservation. Blanched bamboo shoots should not be frozen in the refrigerator for too long, and they need to be cooked as soon as possible so as not to affect the flavor of the bamboo shoots.

Bamboo shoots are very nutritious and rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, as well as vitamins B and C

Wait. And the protein content of bamboo shoots belongs to high-quality protein, which is essential lysine, tryptophan, threonine, phenylalanine, etc.

The preservation method of boiled bamboo shoots is as follows: store at room temperature and store in the refrigerator.

1. Store at room temperature.

Blanched bamboo shoots can be stored at room temperature, it is recommended to control the moisture first, and then put it in a leaky basket, store it in a ventilated place to preserve, generally can be stored for about a week, if the weather is humid, the preservation time may be shortened, you can also smear the edible salt, hang it under the eaves, store it at room temperature, or dry the bamboo shoots in the sun.

2. Store in the refrigerator.

If it is stored for a long time, it is generally recommended to dry the bamboo shoots, then store them in plastic wrap and store them in the refrigerator area, because the refrigerator temperature is low, which can inhibit the growth of bacteria and other microorganisms to a certain extent and prolong the storage time of the ingredients.

Range of distribution of bamboo shoots:

Vegetable bamboo shoots mainly include individual varieties of Bamboo, Bamboo, Bamboo, and Bamboo.

Bamboos grow in the Yangtze River basin and bamboo, bamboos grow in the lower reaches of the Yangtze River basin and the Yellow River, bamboos grow in the Yangtze River basin and Shandong, Henan and Shaanxi bamboos, bamboos grow in Jiangsu and Zhejiang, bamboos in the fields of the Yangtze River, bamboos in the Yangtze River basin and Shandong, Henan and Shaanxi, bamboos in the early bamboo, caryophyllus, bamboos and bamboos in the provinces of the south of the Yangtze River.

The varieties of the genus Cizhu include Ma Zhu that grows in Guangdong, Guangxi, Fujian, Taiwan, Guizhou and Yunnan, green bamboo that grows in Guangdong, Guangxi, Fujian, Taiwan and Zhejiang, Bamboo that grows in Guangdong and Guangxi, and Bamboo that grows in Guangxi, Hunan, Hubei, Guizhou, Sichuan and Yunnan, and Liangshan Cizhu that grows in Guangxi, Guizhou and Sichuan.

Bamboo varieties include bamboo that grows in Guangdong, Guangxi, Fujian, and Taiwan, and bamboo that grows in Qiaoqi crack Guangdong, Guangxi, Sichuan, and Guizhou, and bamboo, which grows in the southeast coast.

Blanched bamboo shoots can be put in the refrigerator for about 1 day, and the blanched bamboo shoots can be packed in a fresh bag after draining the water and put them in the refrigerator for preservation, 0 degrees can be mountain socks, and there is no need to put them in the freezer at minus 18 degrees. It can also be smeared with edible salt, hung under the eaves, and stored at room temperature.

Bamboo shoots, perennial evergreen plants of the subfamily Bamboo subfamily of the Poaceae family, native to China.

Bamboo shoots are the material of Jiangnan cuisine, and in the past, there was even a saying that "you can't live without bamboo, and you can't eat without bamboo shoots". Although all bamboos are produced with bamboo shoots, not all bamboo shoots can be called culinary products. As a vegetable-type bamboo shoot, it must have soft tissue, no bitterness or other bad taste, or a slightly bitter taste, and can be eaten after processing and removing bitterness.

The preservation methods of fresh bamboo shoots after blanching are: refrigeration method, vacuum packaging method, freezing method, salting method, vinegar pickling key pin inspection method.

1. Refrigeration method.

Put the blanched fresh bamboo shoots in a plastic bag, squeeze out the air, and put them in the refrigerator. This method is suitable for preserving fresh bamboo shoots for a short period of time, which can maintain the freshness and taste of fresh bamboo shoots.

2. Vacuum packaging method.

Put the blanched fresh bamboo shoots into a vacuum packaging bag, use a vacuum packaging machine to pump out the air, and then seal the packaging bag. This method can extend the preservation time of fresh bamboo shoots while maintaining their original nutrients and taste.

3. Frozen bucket bending method.

Put the blanched bamboo shoots in a crisper bag, squeeze out the air, and put them in the freezer compartment of the refrigerator. This method can prolong the preservation time of fresh bamboo shoots, but it will affect their taste and quality.

4. Salting.

Put the blanched fresh bamboo shoots into salt water and soak them, add 50 grams of salt per kilogram of fresh bamboo shoots, and soak for 24 hours. Then the fresh bamboo shoots are fished out, dried, and stored in a dry, airtight container. This method can prolong the preservation time of fresh bamboo shoots, but it will affect their taste and quality.

5. Vinegar pickling method.

Soak the blanched fresh bamboo shoots in vinegar water, add 100 grams of vinegar per kilogram of fresh bamboo shoots, and soak for 24 hours. Then the fresh bamboo shoots are fished out, dried, and stored in a dry, airtight container. This method can prolong the preservation time of fresh bamboo shoots, while also increasing their taste and nutrient content.

Blanched bamboo shoots can be put in the refrigerator for about 1 day, and blanched bamboo shoots in hot water can be packed in a fresh-keeping bag and stored in the refrigerator after draining the water, 0 degrees can be, and there is no need to put it in the freezer room at minus 18 degrees. It can also be smeared with edible salt, hung under the eaves, and stored at room temperature.

Slice the spring bamboo shoots and cook them, then bake them on the fire, wait for their moisture to dry and cool, and then seal the spring bamboo shoots in a fresh-keeping bag and store them at a cool, ventilated room temperature, which can generally be stored for 20-30 days. Spring bamboo shoots contain insoluble oxalic acid, and must be blanched with hot water before use, so that the oxalic acid in spring bamboo shoots can be dissolved in hot water.

Fresh bamboo shoots need to be blanched when cooking, bamboo shoots contain more oxalic acid, you need to blanch the water to remove these oxalic acids, otherwise too much oxalic acid is not good for your health.

Fresh bamboo shoots contain a lot of oxalic acid, which will affect human health, so fresh bamboo shoots should not be fried after cutting. Blanch with boiling water for 3 minutes before stir-frying, so that most of the oxalic acid in the fresh bamboo shoots will be decomposed, which will not only not affect the absorption of calcium, but also remove the astringency and improve the taste.

In addition, when cutting bamboo shoots, you should also pay attention to the place near the tip of the bamboo shoots to cut smoothly and the lower part to cut horizontally, so that it is not only easy to cook and rot when cooking, but also easier to taste.

Benefits of eating fresh bamboo shoots:

1. For people who are thirsty, upset, and dry mouth caused by fever, eating bamboo shoots appropriately has a good benefit of clearing heat and generating heat.

2. It can help water and drench, for people who are not good for urination and hot drenching, eating bamboo shoots appropriately has the benefits of good urination and drenching.

3. It can supplement dietary fiber, promote the discharge of stool, and have the benefit of preventing constipation.

The disadvantages of eating bamboo shoots: from the perspective of traditional Chinese medicine diet therapy, its sexual taste is cold and cold, and people with spleen and stomach deficiency should pay attention to controlling the amount when eating, otherwise it will add cold to cold and cause gastrointestinal discomfort.

1. Cut the bamboo shoots to be blanched and set aside. 2. **, put an appropriate amount of water in the pot. 3. When the water is a little hot, add an appropriate amount of salt.

4. After boiling, pour in the chopped bamboo shoots. 5. Cover the pot and cook for another 2 to 3 minutes. 6. Open the lid of the pot, confirm whether the bamboo shoots are cooked, and finally pick them up.

Need. Bamboo shoots do not blanch will have toxins, but in fact, bamboo shoots do not contain toxic substances, the main components are protein, amino acids, dietary fiber, calcium, zinc, vitamins and other nutrients.

Blanching, which is short and urgent, is a crucial step in the pre-cooking process. It doesn't just help remove oxalic acid.

Pesticide residues, nitrites.

and other harmful substances, which can also keep food bright in color.

Bamboo shoots are vegetables with high oxalic acid, which will not only combine with calcium in the intestine to form a precipitate that affects calcium absorption, but also easily form stones with calcium in the urethra after being absorbed.

Blanching can remove part of the oxalic acid, and studies at home and abroad have found that discarding vegetable soup after blanching treatment, oxalic acid can be reduced by 30% and 87%. He Jiguo suggested that leafy vegetables, especially those with high oxalic acid content, should be blanched in boiling water at 100 degrees for 5 10 seconds before cooking.

1. Cut the bamboo shoots to be blanched and set aside. 2. **, put an appropriate amount of water in the pot. 3. When the water is a little hot, add an appropriate amount of salt.

4. After boiling, pour in the chopped bamboo shoots. 5. Cover the pot and cook for another 2 to 3 minutes. 6. Open the lid of the pot, confirm whether the bamboo shoots are cooked, and finally pick them up.

To blanch, bamboo shoots contain more oxalic acid, which needs to be blanched to remove these oxalic acids.

It is best to blanch bamboo shoots in boiling water for about 1-2 minutes, or even longer, to soften the crude fiber and help digestion. This can not only remove the astringency of bamboo shoots, make them more refreshing to eat, but also allow 70% of oxalic acid to be lost. Oxalic acid easily forms calcium oxalate with calcium in the body, which is deposited in the body, leading to stones, and also aggravating the condition of stone patients.

It is best to cook immediately after removal, if you do not cook for the time being, you can put it in the refrigerator after cold water.

No, you don't. Ingredients: 500g of bamboo shoots, 200g of lean meat.

Excipients: appropriate amount of oil, appropriate amount of salt, a little garlic, a little millet pepper.

The practice of stir-fried meat with bamboo shoots.

1. A bamboo shoot was found in front.

2. Go down and step on it.

3. Two trees were picked.

4. Cut the lean meat into thin slices of garlic and dried yellow pepper shells.

5. Peel off the bamboo shoots.

6. Slice the bamboo shoot pattern.

7. Cut the garlic into sections.

8. Dip the lean meat in a pot with some water to fry the meat, and the meat will be very tender.

9. Put the garlic and dried chili shells together.

10. Then put the cut bamboo shoots down and stir-fry for a few seconds, and put a few drops of soy sauce.

11. Spray cooking wine.

12. Then add boiling water to smolder and adjust the salt chicken essence to get out of the pot.

13. a finished product.

The supermarket spends 3 yuan to buy 2 handfuls of unknown small bamboo shoots, I don't know how to eat them, do I need to blanch them?

There are three ways to preserve bamboo shoots blanched in hot water:

1) Drain the water and put it in a plastic bag and store it in the refrigerator.

2) Smear with edible salt, hang under the eaves, and store at room temperature.

3) Dried bamboo shoots in the sun and stored at room temperature. If you want to taste each flavor, you might as well divide the bamboo shoots into three groups and store them in different ways.

Nutritional value of bamboo shoots.

Bamboo shoots are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins, etc., and the nutrients contained in each 100 grams of bamboo shoots are 19 kilocalories, protein grams, fat grams, carbohydrate grams, dietary fiber grams, thiamine milligrams, riboflavin milligrams, niacin milligrams, vitamin C5 milligrams, vitamin milligrams, calcium 9 milligrams, phosphorus 64 milligrams, sodium milligrams, magnesium 1 milligram, iron milligrams, zinc milligrams, selenium micrograms, copper milligrams, manganese milligrams, potassium 389 milligrams.